Description
Warm up with grandma's chicken noodle soup recipe, a timeless recipe filled with tender chicken, hearty vegetables, and soothing broth. A nostalgic dish that takes you back to the cozy moments at grandma's kitchen table.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, sliced
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2 boneless, skinless chicken breasts or thighs
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups egg noodles
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery and sauté until the vegetables are soft and the onions are translucent.
- Add the minced garlic and sauté for another minute.
- Pour in the chicken broth, add the chicken pieces, bay leaves, and dried thyme. Season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Remove the chicken pieces and shred them using two forks. Return the shredded chicken to the pot.
- Add the egg noodles to the pot and cook according to the package instructions until they are al dente.
- Remove the bay leaves, adjust the seasoning if necessary, and stir in the fresh parsley.
- Serve hot.
Notes
This soup tastes even better the next day, making it perfect for leftovers. If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to the soup and let it simmer until thickened.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 870mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg